Heirloom Meals: Savoring Yesterday's Traditions Today

Watermelon and Beet Soup

Watermelon and Beet Soup


  • 1 bunch farm fresh beets, greens removed, peeled and coarsely chopped
  • 1 vidalia onion, peeled and chopped
  • 1 Tbsp olive oil +/-
  • 4 cups vegetable broth
  • 1 tsp salt
  • 2-3 cups watermelon, seeded and chopped. What you want is equal parts beets to watermelon
  • Fresh mint (some chopped and some not, for garnish and flavor) In my opinion, this makes the soup!


  1. Heat oven to 400 degrees.
  2. Toss onions and beets with oil and place on baking sheet.
  3. Roast until beets are soft - 30 minutes. While they are roasting, cut up watermelon.
  4. Put beets and vegetable broth in a stockpot and cook for another 10-15 minutes.
  5. Strain solids and put solids in food processor (keep the liquid to add back in).
  6. Add watermelon to food processor and puree until smooth.
  7. Mix the puree and reserved liquid.
  8. Refrigerate for several hours. Serve cold, garnished with mint and enjoy!
  • Prep time: 20 minutes
  • Cook time: 45 minutes
  • Total time: 1 hour & 10 minutes

Yield: 6-8 servings

Categories: Carole's Concoctions

Tags: Soup